I'm not over-exaggerating. This carrot cake will be the best you've ever tasted. It is so moist, full of flavour and there will never be any leftovers. My partner is the biggest carrot cake fan and he requests I bake this every week. However, it does require a bit of work so it is best for special occasions. Enjoy x
Ingredients 2 cups plain flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 large eggs
2 cups of sugar
3/4 cup of buttermilk (sour milk)
3/4 cup of vegetable oil
2 tsp vanilla extract
2 cups of grated carrot
1 tin of crushed pineapple (approx. 225g)
100g desiccated coconut
1 cup chopped walnuts (or you can use pecans)
For the buttermilk glaze:
1/2 cup sugar
3/4 tsp of baking soda
1/4 cup buttermilk
1/4 cup of butter or margarine
1/2 Tbsp light corn syrup
1/2 tsp vanilla extract
For cream cheese icing:
3/4 cup butter, softened
310g cream cheese, softened
3 cups sifted icing sugar
1 1/2 tsp of vanilla extract
Pre-heat oven to 170 C and grease and line three 22cm cake tins with baking paper and dust paper with a little flour. If you don't have three tins then you can use one like I did and just bake them one at a time, which is time consuming but doesn't affect the cake at all. I divided the mixture up in to three bowls before cooking so I could get the cakes even each time for the layers.
Sift together flour, baking soda, salt and cinnamon. Beat eggs, sugar, buttermilk, oil and extract together on medium speed until smooth and creamy. Add dry ingredients gradually, beating on low speed until mixture is just combine. Fold in grated carrot, pineapple and walnuts.
Pour mixture in to prepared cake tin/tins and bake for 25-30mins or until skewer comes out clean.
Meanwhile make buttermilk glaze by combining all ingredients excluding the vanilla in a saucepan and boil over heat for 4 minutes, stirring constantly until all ingredients are combined. Remove from heat and stir in vanilla extract.
Once cooked, leave cakes in tin for 5 mins before turning out on to wire rack. Brush each layer of cake with the buttermilk glaze and then allow cakes to cool completely before icing.
For cream cheese icing, beat cream cheese and butter together until creamy, Gradually add sifted icing sugar and vanilla and beat until combined and smooth.
Spread cream cheese icing between layers and on top and sides of cake. EAT!